BLEND
Light and delicate.
Obtained from Moraiolo, Pendolino and Maurino olives. Fruity and medium-delicate, it is characterized by very low acidity and a high concentration of polyphenols. Try it with: cooked vegetables, salads Sizes: 250 cc | 500 cc | 3 lt
LECCIO DEL CORNO
Soft but with an intense flavor.
Obtained from 100% Leccio del Corno olives, a fine cultivar found mainly in Tuscany. The taste is strong, very aromatic. On the palate it is soft and fruity.
Try it with: red meat
Formats: 250 cc | 500 cc | 3 lt
LECCINO
Sweet and kind
Made from 100% Leccino olives, a historic cultivar native to Tuscany, now present throughout Central Italy. The taste is delicate, light fruity, spicy and bitter notes rather muted.
Try it with: fish
Formats: 250 cc | 500 cc | 3 lt
TUSCAN EXTRA VIRGIN OLIVE OIL
Tuscan PGI extra virgin olive oil is one of the most representative excellences of the Tuscan territory and culture, protected since 1998 through the Protected Geographical Indication. All production phases, from the olive harvest to packaging, take place exclusively in Tuscany according to strict regulations. The result is an oil with an intense color, fresh vegetal aromas and a harmonious taste in which bitter and spicy notes are perfectly balanced, making it ideal for enhancing any dish.
OUR OLIVE TREES
Our olive trees are our strength and our pride. Planted over 20 years ago in what is now the small family Relais, the Relais San Francesco, which offers country chic hospitality, to cradle yourself in the Tuscan countryside just a few minutes from the sea. We have 450 plants of the Pendolino, Maurino, Moraiolo, Leccio del Corno and Leccino varieties.
FROM HARVEST TO TABLE
The olives, harvested with delicate methods that preserve the quality and integrity of the fruit, are processed within a few hours of harvesting to keep the taste and properties of the oil intact. Through a cold extraction process, with controlled temperatures and accurate processing techniques, an extra virgin olive oil is obtained that is filtered and stored in optimal conditions until bottling.
STORAGE METHOD
Light, temperature and oxygen can alter the quality of extra virgin olive oil. The natural antioxidants present in the oil slow down its oxidation, but for optimal preservation, the controlled atmosphere with inert gases, such as argon, is often used, which avoids contact with air. Our company uses an olive oil storage plant with Argon inert gas saturation, this allows us to keep intact all the organoleptic properties, aromas and taste of the freshly pressed oil